A Luscious Finale

WHETHER YOU’RE dining out or in, treat your significant other to a last course made with your very own loving hands. Pastry chef Julie Thorsen, who has a sweet gig baking desserts for the acts performing at the Riverside and Pabst theaters, created this cross between a mousse and a parfait. It’s a breeze to make and tastes extravagant.

Chocolate Marquise

Servings: 6

INGREDIENTS

7 ounces dark chocolate, roughly chopped

½ cup butter

3 egg yolks

⅓ cup sugar

1 tablespoon liqueur (chocolate, orange, Baileys, etc.) 1¼ cups heavy cream

6 ramekins for serving

INSTRUCTIONS

In a medium saucepan, simmer an inch of hot water. Remove from heat. In a heat-proof bowl larger than the saucepan, add the chocolate and butter. Place the bowl atop the saucepan. Stir occasionally until melted and well combined.

Set aside to cool for 5 minutes. You want the chocolate a little warm to help dissolve the sugar.

Using a stand or hand mixer, mix the yolks and sugar until light and pale-colored. Add the liqueur and the chocolate/butter mixture, stirring under thoroughly blended. Set that aside.

In another bowl, add the heavy cream. Using a mixer with the whisk attachment, whip the

cream until it holds shape – there should be firm peaks with slightly soft tips. Fold into the chocolate mixture.

To make it easier to unmold, line the bottom of the six ramekins with parchment paper. Spoon the mixture into the six ramekins. Chill about two hours.

To serve, you can leave them in the ramekins or turn them out onto individual plates. Use a knife to cut around the edge of the mold to remove easily. You can smooth the Marquise with a warm knife. Serve with fresh fruit and a dollop of sweetened whipped cream.

Tip: Can be made up to two days in advance, covered and stored in the refrigerator.